Analisis Gen Penentu Kualitas Daging sebagai Penanda Penghasil Daging Premium pada Sapi Bali

Abstract

Bali cattle are native Indonesian livestock genetic resources (AnGR) that have been domesticated from Banteng. Bali cattle should be maintained and preserved for future use because they have the potential to become premium quality beef cattle. Bali cattle's potential can be increased through selection based on genetic markers or marker-assisted selection (MAS), which produces more accurate, effective, and efficient results. The process can be applied to candidate genes related to meat quality. Calpain1 (CAPN1), fatty acid banding protein-4 (FABP4), sterol regulating element binding protein-1 (SREBF1), and scavenger receptor class B member 1 (SCARB1). The purpose of this study is to analize candidate genes that determine beef quality through analysis of gene diversity using DNA sequencing methods and to associate gene diversity with quality characteristics of Bali beef from Kupang, as well as to analyze CAPN1 gene expression. In this study, 95 Bali cattle were used. Meat samples were used for physical analysis and fatty acid composition, and blood samples were used to identify the diversity of the CAPN1, FABP4, SREBF1, and SCARB1 genes using the direct-sequencing method. Analysis of CAPN1 gene expression in Bali cattle liver and blood tissue. Six novel SNPs were discovered for the CAPN1 gene, four for the FABP4 and SREBF1 genes, and five for the SCARB1 gene in Bali cattle as a result of the analysis of gene diversity. The marbling score, intramuscular fat, pH, meat color, tenderness (WBSF), and fatty acid composition were associated with the CAPN1 gene (g.5327C>T, g.5869T>C, and g.5959C>T), according to the results of the association analysis. The FABP4 gene (g.5002C>T) was significantly associated with carcass characteristics including longissimus dorsi thickness (TLD). SREBF1 gene (g.12629T>C, g.12731T>C, g.12881A>G, and g.12986C>T) had an association with fatty acid composition. The SCARB1 gene (g.72219C>T, g.72380C>A, g.72400A>G, g.72517G>A and g.72607C>T) were significantly associated with fatty acid composition. The results of gene expression analysis showed that the low tenderness value (WBSF) was characterized by a higher CAPN1 gene expression level. The results of this study can be concluded that the CAPN1, FABP4, SREBF1, and SCARB1 genes are potential candidate genes to be used as genetic markers for selection of meat quality traits in Bali cattle.

Sapi Bali merupakan sumber daya genetik ternak (SDGT) asli indonesia yang telah mengalami proses domestikasi dari Banteng. Sapi Bali berpotensi untuk dikembangkan sebagai sapi pedaging kualitas premium, oleh karena itu perlu dipertahankan dan dilestarikan untuk dimanfaatkan secara berkelanjutan. Potensi sapi Bali dapat ditingkatkan melalui seleksi berdasarkan marka genetik atau marker assisted selection (MAS) yang hasilnya lebih akurat, efektif dan efisien. Proses seleksi dapat dilakukan pada kandidat gen-gen yang berkaitan dengan kualitas daging. Beberapa gen yang potensial untuk diseleksi antara lain: gen calpain1 (CAPN1), gen fatty acid banding protein-4 (FABP4), gen sterol regulating element binding protein-1 (SREBF1), dan scavenger reseptor class B member 1 (SCARB1). Penelitian ini bertujuan menganalisis karakteristik karkas dan daging berdasarkan teknik ultrasonografi, sifat fisik, dan profil asam lemak daging sapi Bali, mengkarakterisasi kandidat gen penentu kualitas daging sapi melalui analisis keragaman gen dengan metode sekuensing DNA dan mengasosiasikan keragaman gen dengan sifat kualitas daging sapi Bali dari Kupang, serta menganalisis ekspresi gen CAPN1. Penelitian ini menggunakan sapi Bali sebanyak 95 ekor. Sampel penelitian yang digunakan meliputi sampel daging untuk analisis fisik dan komposisi asam lemak dan sampel darah untuk identifikasi keragaman gen CAPN1, FABP4, SREBF1, dan SCARB1 menggunakan metode direct-sequencing. Analisis ekspresi gen CAPN1 menggunakan jaringan hati dan darah sapi Bali. Hasil analisis keragaman gen ditemukan enam SNP baru gen CAPN1, empat SNP baru gen FABP4 dan SREBF1, dan lima SNP gen SCARB1 pada sapi Bali. Hasil analisis asosiasi menunjukkan gen CAPN1 (g.5327C>T, g.5869T>C dan g.5959C>T) berasosiasi dengan skor marbling, lemak intramuskular, pH, warna daging, keempukan (WBSF), dan komposisi asam lemak. Gen FABP4 (g.5002C>T) secara signifikan berasosiasi dengan dengan karakteristik karkas termasuk tebal longissimus dorsi (TLD). Gen SREBF1 (g.12629T>C, g.12731T>C, g.12881A>G, dan g.12986C>T) memiliki asosiasi dengan komposisi asam lemak. Gen SCARB1 (g.72219C>T, g.72380C>A, g.72400A>G, g.72517G>A dan g.72607C>T) secara signifikan berasosiasi dengan komposisi asam lemak. Hasil analisis ekspresi gen menunjukkan nilai keempukan rendah (WBSF) ditandai dengan tingkat ekspresi gen CAPN1 yang lebih tinggi. Hasil penelitian ini dapat disimpulkan bahwa gen CAPN1, FABP4, SREBF1, dan SCARB1 merupakan kandidat gen yang potensial untuk digunakan sebagai marka genetik untuk seleksi terhadap sifat kualitas daging pada sapi Bali.